Spinach Artichoke Dip

Ingredients

• 2 Tbsp. olive oil
• 3 cloves garlic, minced
• 6 oz. bag of fresh spinach leaves, roughly chopped (yields 4 cups)
• 6 oz. frozen artichoke hearts, thawed or partially thawed, chopped
• 1 package (8 oz.) cream cheese, softened
• 2 Tbsp. diced sun-dried tomatoes
• 1/2 tsp. freshly ground pepper
• 1/4 tsp. sea salt
• 1/8 tsp. smoked paprika (optional)
• 1 cup shredded Parmesan cheese

Directions

1. Prepare your ingredients. Remove tough or long stems from the 6 ounces of fresh spinach, then roughly chop, place in a bowl, and set aside.
2. Chop the 6 ounces of thawed or partially thawed artichoke hearts and set aside. 
3. Dice a few slices of sun-dried tomatoes, until you have 2 tablespoons of diced sun-dried tomatoes. Set aside.
4. In a large saucepan or Dutch Oven, heat 2 tablespoons olive oil over medium heat. Add minced garlic and cook 1 minute.
5. Add chopped fresh spinach and cook until wilted, about 2-3 minutes.
6. Stir in chopped artichoke hearts and continue cooking over medium heat.
7. Stir in softened cream cheese and stir with spatula.
8. After cream cheese has melted, add seasonings (pepper, salt, paprika) and stir just until mixed.
9. Stir in Parmesan cheese and sun-dried tomatoes.
10. Continue to cook over medium heat until hot. Turn to very low heat to keep warm while you finish preparing the dippers.